The invention provides a process for obtaining a mayonnaise-type fruit sauce wherein the fruit is first conditioned and the aqueous phase of the sauce is prepared by heating to boiling together with mint leaves, white or apple vinegar, and fruit juice, then decreasing the heating temperature and maintaining it until a thick mixture is obtained, which is crushed, sieved, and allowed to stand at room temperature for 10-12 hours, and subsequently the already conditioned fruit is emulsified in an oily phase with pasteurised egg yolk and sunflower oil.

The present disclosure relates to a method for preparing an antimicrobial complex strain from kefir, which includes: 1) providing and, optionally filtering, kefir or kefir whey; 2) introducing a fermentable sugar into the kefir or kefir whey, wherein based on the weight of the kefir or kefir whey, at least a saturation amount of said fermentable sugar is used, and allowing curd to gather at the top, so as to form a pre-fermentation composition; and 3) enabling the pre-fermentation composition to ferment until a microbial membrane that is capable of growth develops at the top and a whey liquid forms underneath, and the whey liquid demonstrates antimicrobial activity and has a pH of about 3.0, wherein during the fermentation, if needed, further adding said kefir or kefir whey and/or said fermentable sugar.

The present disclosure relates to a method for preparing an antimicrobial complex strain from kefir, which includes: 1) providing and, optionally filtering, kefir or kefir whey; 2) introducing a fermentable sugar into the kefir or kefir whey, wherein based on the weight of the kefir or kefir whey, at least a saturation amount of said fermentable sugar is used, and allowing curd to gather at the top, so as to form a pre-fermentation composition; and 3) enabling the pre-fermentation composition to ferment until a microbial membrane that is capable of growth develops at the top and a whey liquid forms underneath, and the whey liquid demonstrates antimicrobial activity and has a pH of about 3.0, wherein during the fermentation, if needed, further adding said kefir or kefir whey and/or said fermentable sugar.

A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing the avocado flesh to an atmosphere comprising steam for a predetermined time; wherein the steam is generated at or greater than about atmospheric pressure.

The disclosure discloses Lactobacillus sp. BB1 enhancing memory ability, a fermented food and application thereof, and belongs to the technical field of microorganisms. The Lactobacillus sp. BB1 disclosed by the disclosure can be used for preparing functional foods, health-care products and drugs that enhance the memory ability of a healthy individual and improve memory impairment. The disclosure further provides the fermented food. The fermented food is prepared by fermentation with Lactobacillus sp. BB1, comprises a solid food, a liquid food and a semisolid food, and has a wide application prospect.

One or more methods are disclosed to provide for the preparation of a food product that can be quickly cooked, while exhibiting flavors, textures, and colors of more traditional and time consuming cooking methods. The method produces a food product with the full flavor profile of barbeque, with the ease of a ready-made meal. The preparation prior to packaging facilitates a Maillard reaction and carmelization of the food product. The method can include marinating the food product, searing an outside portion of the food product, smoking the food product, vacuum sealing and then cooking the food product using a sous vide method. The prepared food product can then be easily heated by the end user for consumption.

An expandable bowl has an open top and a plurality of configuration changing side members connecting the open top to a base member. The configuration changing side members are designed to allow a user to pull the base member to changing the side members from a collapsed configuration to an expanded configuration, thereby increasing the overall volume of the bowl. The expandable bowl may be useful for various products, such as pre-packaged salads, where the salads may be packaged and displayed in the collapsed configuration, thereby minimizing shelf space, and may be changed to the expanded configuration by a user to permit tossing of the salad without risking spillage of the contents of the bowl.

A clean-label, plant-based hard-boiled egg product, that replicates the look and feel of a regular hard-boiled egg by providing a yolk portion and an albumin portion. The yolk portion and the albumin portion provide meaningful nutritional value while replicating a standard hard-boiled egg. The yolk portion may be formed to replace a hard-boiled egg or a deviled egg and molded into the albumin portion to provide the final egg product. The yolk may also be enhanced to form a superfood egg. The future egg product varieties may be used in combination with various plant-based food ingredients by providing the structure, texture and other properties of a hard-boiled egg while serving as a healthier, tastier, ready-to-eat, cruelty-free, and more sustainable alternative to a bird-laid egg.

The present invention relates to a beverage composition comprising a clouding agent selected from the group consisting of coacervate hydrocolloid particles comprising a protein and a polysaccharide, regenerated insoluble dietary fibers, partially soluble dietary fibers, emulsion stabilized by regenerated insoluble dietary fibers and/or partially soluble dietary fibers and any combination thereof, and optionally, one or more beverage ingredients as well as a beverage comprising the same and uses thereof.

The present invention relates to a beverage composition comprising a clouding agent selected from the group consisting of coacervate hydrocolloid particles comprising a protein and a polysaccharide, regenerated insoluble dietary fibers, partially soluble dietary fibers, emulsion stabilized by regenerated insoluble dietary fibers and/or partially soluble dietary fibers and any combination thereof, and optionally, one or more beverage ingredients as well as a beverage comprising the same and uses thereof.